This exceptional 46th Parallel Blue Label single-varietal (Casaliva) Extra Virgin Olive Oil (2017) is produced based on the modern concept of heightening the integrity of each production stage to enhance the oil’s health benefits and appeal. The olives are grown in select orchards, harvested at an early stage of maturity and immediately cold extracted using a water-saving, three-phase system.

Color: Golden green with good clarity

Aroma:A?Medium-intense fruit, green with distinct herbaceous notes reminiscent of arugula and artichokes, with a hint of green almond as well as pine nut and green apple.

Flavor: Balanced, with a delicate bitterness that reveals a distinct spicy structure, has plentiful flavor sensations and finishes with an appealing mineral note.

Pairings: It is an ideal condiment since it does not overwhelm the flavor of foods. It goes well with fish and raw vegetables including salads

The 46th Parallel marks the northern most area in the world with an olive growing tradition due to the “lake effect” of Lake Garda.

The olives are harvested at an early stage of maturity to enhance the oils polyphenol content, which increases the health benefits. Olives that are properly grown, harvested, milled and bottled contain natural antioxidants, which limit the formation of abnormal functioning of cellular membranes. High quality Extra Virgin Olive Oil may protect against cell aging caused by free radicals, as well as the development of tumor cells. It is recommended to consume as least 2 to 3 tablespoons of high quality Extra Olive Oil with food daily to improve health.

This 46th Parallel White Label Extra Virgin Olive Oil is more than 70% Casaliva olives with about 25% Frantoio and 2-3% Leccino

The 46th Parallel marks the northern most area in the world with an olive growing tradition due to the “lake effect” of Lake Garda.

In 2007, Agraria Riva del Garda began working toward organic production beginning with the oil mill and several olive-grower partners motivated by their own ideas. Frantoio di Riva obtained organic certification in 2008 and the first olive orchards completed the conversion process in 2010. The same yar, the first organic Extra Virgin Olive Oil was produced. Organic olive cultivation is aided by the unique climate conditions that hinder the development of the main olive diseases. In addition, the orchards make widespread use of organic insect control methods like traps for the olive fruit fly, the insect pest that olive growers fear most.

Color: yellow with visible green highlights

Aroma: medium fruity with appealing fresh notes reminiscent of mown grass, as well as bitter notes of arugula and green almonds

Pairings: This Extra Virgin Olive Oil is and excellent ingredient in Mediterranean cuisine due to its ability to enhance even the most delicate foods, from raw vegetables to fish dishes and salads without overwhelming the flavor.

ITALICO EVOO is produced by Agraria Riva del Garda on the northern shore of Lake Garda in northern Italy. ITALICO is a blend of three different olive varieties grown in Italy made mostly from Frantoio and Leccino varieties. This medium-bodied oil has a delightful, clean flavor with a slight peppery aftertaste. It is best used for cooking and is considered a staple EVOO in the Lake Garda region.

Color: Yellow with green reflections

Aroma: Medium/light fruity with a slight herbaceous quality

Flavor: Harmonious with slightly bitter and spicy

You can use this EVOO to fry foods, Keeping the temperature below 385 F helps prevent the health benefits from being destroyed. Interesting fact: when you use EVOO in frying, much less of the oil remains in the food vs canola or other oils made from nuts.

Winner of the Gold Metal this year at the New York International Olive Oil Competition., ULIVA DOP is one of the top Extra Virgin Olive Oils in the world today.

This extraordinary EVOO is produced by Agraria Riva del Garda on the northern shore of Lake Garda in northern Italy. This single varietal Extra Virgin Olive Oil conveys the region’s full potential, thanks to the use of only Casaliva variety olives, which are hand-harvested at an early stage of maturity and immediately crushed. Only the best olives are selected for this special Extra Virgin Olive Oil.

Color: Emerald green with golden rim and good clarity

Aroma: Medium fruity with distinct grassy notes and an aromatic range that reveals fragrances of green apple, radish, chicory and artichoke layered with notes of almonds and pine nuts.

Flavor: Dense yet harmonious, with pleasantly bitter and decidedly spicy notes; it has a rich finish with hints of black pepper and an elegant mineral note.

Parings: Robust yet delicate this oil can be paired with classic dishes like fish, yet really shines when paired with meats, salads and pasta dishes.

ULIVA is served and sold in upscale restaurants, top hotels and gourmet shops. It is recommended by all of the best gastronomic guides.